Location: Gainesville, FL
Salary: $55-65,000 | Exempt
This is a mid-level management position responsible for overseeing the
day-to-day operation of the Food Services department in a manner consistent
with Meridian's strategic plan and mission.
The Director is to ensure that the function they oversee is adequately
and consistently staffed, is managed in accordance with professional and/or
contractual, regulatory or legal standards and Center policy/procedure, and
performs to the level specified for Food Service in the annual plan and/or
budget. The Director oversees several
dietary line staff and at times supportive employees which are Meridian
clients. The Director will do all
necessary dietary consults with Meridian clients across the agency. The work requires the use of independent
judgement and initiative in carrying out day-to-day duties and responsibilities
and is performed under the direct supervision of a Vice President.
- Master Degree or
related culinary degree and 3 years of supervisory experience in
contract/institutional food preparation and service. Licensed Dietitian/Nutritionist strongly
preferred. Preference given to
those candidates certified as a Dietary Manager. Those candidates without, must attain
Certification as a Dietary Manager with the Florida Food Management within
60 days of employment
- The ability to manage
in a diverse environment with focus on client and customer services is
essential to success in this role.
Solid supervisory skills, organizational skills and time management
are required. P&L
accountability and/or contract-managed service is strongly preferred.
- Proficiency with
Microsoft Office is required.
Must have a current Florida Driver's License with a clean driving record while
meeting company insurance requirements.
In order to qualify as a Center
Driver, the candidate must at least 21 years of age and have an active Florida
Driver's license. Motor Vehicle Record will be reviewed for
eligibility. No more than 3 moving violations and/or accidents within the
past 3 years and no major violations during the past 5 years. Drivers over 65
years old must provide a current doctor's note stating they have no driving
inventory control, food preparation, portion control, and serving
health and sanitation in all areas such as personal cleanliness of
employees, food handling, the storage of food, the preparation of food,
and general clean up and sanitation.
that dietary staff prepares meals according to special diet orders and
monitors the performance of the Food Services Department.
compliance with all applicable health, fire, and safety regulations and
directives, which pertain to the food service area.
daily, weekly and monthly reports and maintains accurate records such as:
quantity planning worksheets; market order sheets; menus and daily records
of amounts served; inventories of purchased food, non-food supplies and
U.S.D.A. Commodities; daily accounting records; weekly and monthly
reports; and other records as may be required. Maintains and submits all such records
and reports in an accurate and timely manner.
on your own initiative and with the management team to improve the
quality, efficiency, and effectiveness of services within your program.
that billing invoices are correct and are promptly turned in to the Fiscal
inventory checks on a weekly basis, orders food items necessary for the
menu and to fill program orders.
with the Dietitian to monitor departmental performance in all areas: Dietary Audits, Infection Control, food
surveys, special diets, menu applications, and budget control.
Utilization Report tabulated monthly on a program basis to determine cost
of each meal served and the utilization by each program.
Florida Food Service Manager Certification.
in the food companies food shows to obtain product information, identify possible
menu items and to network with other Dietitians and Food Service Managers
client satisfaction with meals and meal service
other duties as required to meet program and departmental goals and
Knowledge, Skills, Abilities:
required are identified on a department/program specific basis and identified
in each employee's Competency Checklist.